Cream of Greens Soup

A great way to get your greens ~ my new favorite recipe adapted from “The Ayurvedic Cookbook,” by Amadea Morningstar

Photo from

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1 whole bunch of greens – kale, chard, hardy spinach or a mix
2 TB ghee or sunflower oil, olive would be ok, too
1/2 tsp mustard seeds
1 tsp curry powder (not spicy)
1 tsp ground coriander, cumin, fennel blend (optional)
1/2 small onion chopped
1/2 c sliced fresh mushrooms (optional)
2 TB barley or wheat flour (optional)
1 to 2 cups of milk (less if you’re not using the mushrooms) or a can of coconut milk
1 tsp salt
black pepper

Wash greens thoroughly, chop and steam them or boil for 3-4 minutes until tender.  Remove form heat.  In a separate pan, saute mustard seeds in oil until they pop, then add the chopped onion and sliced mushrooms.  Saute until the onions are relatively clear, and then add the other spices and stir.  Stir in the flour (just adds thickness) then slowly pour in the milk, stirring.  I then add the greens to the pot for a minute, then blend the whole thing for a minute to make it nice and creamy!

Serve with fresh bread: I make chapatis – they are literally just wheat flour with enough water to barely bind, then pat or roll them into a small circle and put them in a hot, ungreased pan for 2 minutes on each side.  Slather with butter or ghee……YUM.

**With cow’s milk balancing for Vata and Pitta, use coconut milk for an even more cooling effect for Pitta.  OK for Kapha too, because greens are bitter and astringent.  To better balance Kapha use soy or goat’s milk.

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